Show n a W f at A ox 0 vary the salad with the meal aleal see recipes below salad parade salads lead the health parade because in them you eat so many fruits and vegetables before they get a chance to lose their vitamins and nd minerals all through the ages people have turned to salads bie because cause they craved t aings tresh fresh from gar ar N len and orchard besides certain foods are more attractive and appealing served in their raw state or in salad form salads may accompany the main course and then they are served on EL a side plate but alongside the main course if you want to entertain in a special way the answer is a 2 salad platter or salad bowl use fruit or vegetables as your taste dictates dont forget the party or dessert salads which are in a class by themselves these are full of fruit and even whipped cream the fairy prin zesses esses of the salad world serve them for special occasions as atop a topping to a meal or as a party dish frozen banana salad serves 10 to 12 I 1 tablespoon lemon juice 1 teaspoon salt I 1 tables ible spoons mayonnaise ia f 3 ounce packages of cream cheese I 1 tablespoons crushed pineapple vt cup maraschino cherries cut 1 in quarters vt cup walnut meats chopped I 1 cup cream whipped I 1 ripe bananas crisp greens add lemon juice and salt to may an ienaise and stir in cheese add pineapple cherries and nuts fold in ream add bananas cut in cubes rum into tray and place in automatic refrigerator freeze until irm then serve sliced on crisp greens heres a pretty salad that my may oe ae served either as a special sal salad d ar as an accompaniment ginger ale rear pear salad serves 6 to 8 I 1 envelopes plain unflavored gelatin I 1 no VA size can ot of pears va H cup maraschino cherry juice I 1 tablespoons sugar vt cup lemon juice ill hi cups ginger ale few drops red coloring I 1 maraschino marasc bino cherries soften gelatin in 14 cup of the sold cold pear juice drained from can bring to a bon boil cup pear syrup and stir in softened gelatin until dissolved add maraschino cherry juice sugar 0 lemon juice and ginger ale if a darker color Is desired add a few drops of red coloring rinse a shallow pan in cold water arrange pear halves cut side up in bottom top rop each with a cherry pour gelatin mixture over pears carefully so as not to dislodge pears chin chill until firm to serve cut gelatin into squares with a sharp knife and place an lettuce serve with desired dressing when youre serving a heavy dinner theres nothing better than a crisp salad just bursting with vegetables for example a chefs salad Is about the best choice or perhaps a cole slaw A true chefs salad is composed mainly of some of the salad gree greens LYNN CHAMBERS MENU cream of mushroom orn soup roast chicken sweet potato balls green lirria lima beans ginger ale pear salad lemon pie biscuits with lion honey ey beverage recipe given such as escarole romagne rom alne lettuce raw spinach endive watercress water cren dandelion greens or celery cabbage they may be arranged bouquet styli or shredded and tossed lightly with wit an oil and vinegar dressing sometimes a trench french dressing just be tore fore serving time one or more of the following may be added for variety it if you want to tease the palate sliced radishes radl shei chopper chopped green pepper diced dicea cuciti bers cut celery sliced stuffed olives 0 tomato sections sliced pickle picka sieved hard cooked eggs rolled anchovies ch ovies minced onion rings garlic salt celery salt celery seed or a light sprinkle of thyme curry pow po der or chill chili powder here are some tempting varla I 1 eions for a cole slaw type of salad ta lad plain cole slaw 4 cups finely shredded cabbage I 1 tablespoon cel ery seed I 1 cup cooked salad dressing optional additions 1 tablespoon either dill seed or caraway seed or mustard seed carrot slaw 2 cups grated gr a ted on 1 shaved carrots 2 cups c cabbage I ij teaspoon minced onion I 1 cup boiled salad dressing slaw deluxe 3 cups wedded shredded cabbage 1 cup diced dicea banana lh cup chopped peanuts 2 tablespoons cat catl l sup and I 1 cup boiled salad dressing dressings 1 pineapple slaw 2 cups shredded cabbage I 1 cup cut drained pie 11 i cup boiled salad dressing I 1 tablespoon celery seed and dash of cr paprika il spanish slaw 1 cups cut cab caba ij bage 1 cup diced dicea tomatoes I 1 cups cupl diced dicea cucumbers ya cup chopped I 1 IL green pepper and 44 i cup of boiled bodell L salad dressing I 1 two molded salads that may bert served as an accompaniment are 1 8 I pretty addition to the table f molded grape salad serves 6 W 1 tablespoons belach gelat n i 54 cup cold water I 1 I 1 cup orange juice I 1 cup lemon juice vi cup sugar ai I 1 cup seeded or seedless grapes grape cup cap nutmeats nut meats lettuce soak gelatin in cold water tor for 5 minutes dilutes n bring juices to 9 bo add sugar and gelatin cool and ri when thick fold in grapes and outa 4 pour into individual molds and chill y 4 until firm serve in nests of W tuce mixed fruit salad 14 4 0 serves 6 3 oranges peeled and diced dicea i 3 slices canned pineapple diced dicea 0 14 I 1 cup pineapple tidbits I 1 unpeeled impeded red apple diced dicea cup pitted dates cut into pl c I 1 cup seeded grapes cut in half H 51 cup cap mayonnaise C V cup coconut shredded if desired d ai 4 mix fruit with mayonnaise and d V chin chill thoroughly serve on shred deil lettuce sprinkle with coconut if d sired released Bele sed by western newspaper I 1 all |